These White Chocolate and Strawberry Muffins are moist, soft, and fluffy with strawberry pieces and white chocolate chips. They’re refreshing, easy to whip up in less than 30 minutes, and are sure to impress at any breakfast or brunch!
- 2 1/2 cups (350g) all purpose flour, properly measured
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (55g) melted butter
- 1/4 cup (50g) vegetable oil
- 1 teaspoon vanilla extract
- 2/3 cup (140g) granulated sugar
- 1/3 cup (80g) light brown sugar, packed
- 2 large eggs (100g), room temperature
- 1/3 cup (80g) sour cream, room temperature
- 3/4 cup (180g) buttermilk, room temperature
- 1 cup (170g) strawberries, chopped
- 1 1/2 cups (270g) white chocolate chips + additional for topping
- Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners.
- In a medium bowl, use a whisk to combine properly measured flour, baking powder, baking soda, and salt together.
- In a large bowl, whisk melted butter, vegetable oil, vanilla extract, granulated sugar, packed light brown sugar, room temperature eggs, room temperature sour cream, and room temperature buttermilk together until smooth and fully combined.
- Add the medium bowl of dry ingredients to the large bowl of wet ingredients. Mix the two together with a whisk only until you see the flour pieces disappear into the batter. Mixing past this point could lead to dense muffins.
- Pour chopped strawberry pieces and white chocolate chips into the batter. Use a spatula to fold them into the batter until evenly dispersed throughout the batter.
- Divide the batter between the liners, adding about 1/3 of batter to each liner until each one is almost full. If desired, push additional strawberry pieces and white chocolate chips into the tops of the muffins to create a bakery-style look.
- Bake the muffins for 17-22 minutes or until the tops are domed, light golden brown, and slightly soft in the center. A toothpick inserted into the center of a muffin should come out with a few moist crumbs. Allow the muffins to cool before storing in an airtight container, individually wrapped, or tightly covered at room temperature for up to 3 days or in the freezer for up to 4 months.
Measuring Flour: Measure flour using a kitchen scale or by using a spoon to transfer flour from its container to your measuring cup before leveling the top with a knife. This ensures the muffins are moist and light.
Mixing: When combining the dry and wet ingredients, do not mix past when you see the flour pieces disappear. Doing so could create dense muffins.
Storing: Once fully cooled, store these muffins in an airtight container or bag, individually wrapped, or tightly covered at room temperature for up to 3 days or in the freezer for up to 4 months.
Keywords: White Chocolate Strawberry Muffins, White Chocolate Muffins, Strawberry and White Chocolate Muffins